Crispy Duck with Berry Balsamic Sauce




This recipe is such a crowd-pleaser. This classic, delicious combo of gamey meat with sweet yet acidic sauce is a dinner table staple for a reason. Just make sure to render out as much fat from the bird as possible to get extra-crunchy skin!

1 Granny Smith apple

½ onion, peeled

2 cups blueberries

½ cup packed light brown sugar

¼ cup sugar

2 whole star anise

Grated zest of 1 lime

Grated zest of 1 orange

½ cup balsamic vinegar

2 whole ducks, trimmed of excess fat, giblets discarded

Peel, quarter and core apple. Place in a food processor with onion and finely chop. Place in a saucepan with blueberries, sugars, star anise, zests and vinegar. Place mixture over high heat to bring to a boil, then simmer until pulpy and beginning to thicken, about 30 minutes. (Mixture will be quite liquid after 20 minutes, but begins to thicken by 30 minutes, and will thicken more once cold.) Remove and discard star anise. Transfer sauce to a sterilized jar, cover and allow to cool. For best flavor, allow to rest one day before serving.

Heat oven to 325 degrees. Place ducks on a rack in a roasting pan. Cook, uncovered, for 3 hours, periodically draining off fat in pan. Raise heat to 400 degrees, and roast an additional 30 minutes to crisp skin.

To serve, remove ducks from oven and place on a carving board. Cut each duck into four pieces. Cut away meat from rib cage, discarding rib bones. Arrange on a serving platter, crispy skin side up. Serve with blueberry sauce.


About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.